Nonna's Plant-Based Mince & Zucchini Risotto
with Basil Pesto & Pangrattato
Few things are as comforting as risotto. This delightful dish has everything you want and more, with smokey plant-based mince, charred zucchini and tender baby broccoli. You’ve got pure happiness in a bowl.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Baby Broccoli
1 packet
Basil Pesto
1 packet
Panko Breadcrumbs
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1
Garlic
1 packet
Parmesan Cheese
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
risotto-style rice
1 sachet
Vegetable Stock Pot
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic and brown onion.
• Roughly chop baby broccoli.
• Slice zucchini into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add plant-based mince and onion and cook, breaking up with a spoon, until golden, 3-4 minutes.
• Add zucchini and baby broccoli and cook, stirring, until softened, 2-3 minutes.
• Add garlic & herb seasoning and risotto-style rice, stirring until fragrant, 1-2 minutes.
• Add chicken stock and the water. Bring to the boil, then remove from heat.
• Transfer risotto to a baking dish.
• Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil.
• Add panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a small bowl and season to taste.
• Remove risotto from the oven and stir through basil pesto and Parmesan cheese.
• Stir through a splash of water to loosen the risotto if needed. Season with pepper.
• Divide plant-based mince and zucchini risotto between bowls.
• Top with garlic pangrattato to serve. Enjoy!
